Fillet of Beef Fervaal
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- pommes Duchesse
- ham
- artichoke bottoms
- pot-roasting juices
Instructions
- Lard the beef fillet.
- Pot-roast it.
- Work ham into the pommes Duchesse and shape the mixture into shuttles split down the middle.
- Set the fillet on the serving dish and surround it with the shuttles; arrange the artichoke bottoms in bunches at the ends.
- Skim and strain the pot-roasting juices and serve them separately.